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Spicy Korean BBQ Tofu Bowl
with Charred Pineapple and Zucchini
This dish is all about crispy, sizzling tofu sprinkled with the nuttiness of sesame seeds. A scorching broil is what your tofu needs to add a perfect smokiness to all that lovely flavour.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Extra-Firm Tofu
(Contains Soy)
1 tbsp
Gochujang
(Contains Soy, Wheat)
1 tbsp
Sesame Oil
(Contains Sesame)
2 tsp
Moo Shu Spice Blend
(Contains Wheat, Soy)
¾ cup
Sprouted Brown Rice
95 g
Pineapple
200 g
Zucchini
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
113 g
Red Onion
1 tbsp
Black Sesame Seeds
(Contains Sesame)
56 g
BBQ Sauce
(Contains Sulphites, Mustard)
Not included in your delivery
½ tsp
Sugar*
½ tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat your broiler to high and wash and dry all produce. Using a strainer, rinse rice. Combine rice with 1 1/4 cups water (dbl for 4 ppl) in a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cook, still covered, until rice is tender, 25-26 min. Remove pot from heat and let stand covered until liquid is absorbed.
While rice cooks, cut zucchini into 1/2-inch thick half-moons. Cut pineapple into 1/2-inch slices. Peel, then cut onion into 1/2-inch slices. Whisk together gochujang, soy sauce, BBQ sauce, half the Moo Shu spice blend, half the sesame oil and 2 tbsp water (dbl for 4 ppl) in a large bowl.
Roughly tear or cut tofu into 1-inch pieces. Squeeze tofu dry with paper towels. Toss tofu with remaining Moo Shu spice blend and 1/2 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Broil in middle of oven, stirring halfway through cooking, until golden-brown, 9-10 min. Transfer tofu to the large bowl with Korean BBQ sauce and toss to coat.
Heat a large non-stick pan over medium heat. When hot, add sesame seeds to the dry pan. Toast, stirring occasionally, until toasted, 4-5 min. (TIP: Keep your eye on them so they don't burn!) When sesame seeds are toasted, transfer to a small bowl. Set aside.
Using the same pan, increase heat to medium-high. Add remaining sesame oil, then zucchini and onions. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 4-5 min. Transfer to a plate and cover to keep warm. Add pineapple and 1/2 tsp sugar (dbl for 4 ppl) to the same pan. Cook, stirring often, until tender and golden, 2-3 min. Set aside.
Fluff the rice with a fork, then stir in half the sesame seeds and season with salt. Divide rice between bowls. Top with tofu, pineapple and veggies. Drizzle over any remaining Korean BBQ sauce from the bowl. Sprinkle over remaining sesame seeds.
